Allergic Living » Blogshttp://allergicliving.com
The magazine for those living with food allergies, celiac disease, asthma and pollen allergies.Tue, 03 Mar 2015 18:40:08 +0000en-UShourly1http://wordpress.org/?v=3.8.1Why You Should Test For Celiac Before Going Gluten Freehttp://allergicliving.com/2015/01/15/dont-just-go-gluten-free-without-testing/
http://allergicliving.com/2015/01/15/dont-just-go-gluten-free-without-testing/#commentsThu, 15 Jan 2015 14:00:14 +0000http://allergicliving.com/?p=32121What seems like a harmless experiment could do more harm than good.

A few years ago, a gluten-free manufacturer approached me to partner on a major social media campaign. The theme: “Try a gluten-free diet for two weeks and see how you feel.” I said no.

While the promotion probably would have helped certain people identify symptoms that suggest a gluten issue, that’s not good enough. One of our key missions at the NFCA is to help people live full and healthy lives, and that means emphasizing a long-term view on how choices today may affect our bodies in the future.

Self-diagnosis is a rampant trend in the gluten-free sector, and it’s stoked by pop culture and marketing messages that encourage people to “just go gluten-free”. It sounds harmless enough, but is risky advice when it comes to potentially serious health conditions.

Here’s an all-too-familiar scenario: a person tries a gluten-free diet for a week or two and notices an improvement in health. The person then goes to the doctor suspecting that celiac disease or another gluten-related disorder may be the culprit, only to hear that he or she will have to go back on gluten in order to get tested. Frustrated, the person leaves the doctor’s office, never goes back on gluten and never gets tested.

I can’t fault someone for refusing to go back on gluten after experiencing how a gluten-free diet has restored my health no one wants to experience that pain and discomfort again. But that liberation doesn’t override the missed opportunity and critical step of visiting a doctor to get tested before trying a gluten-free diet.

If a person will ultimately end up on a gluten-free diet, what’s the harm in doing it right off the bat? To better understand the difference, it helps to step back and look at the bigger, long-term health implications.

When a doctor diagnoses celiac disease, that action dictates a number of next steps. Family members should be tested, and anyone with celiac disease should be checked for vitamin deficiencies and other autoimmune disorders. Self-diagnosis often leaves medical experts out of the conversation, and that means missing out on important tests, follow-up, preventive health care, identification of other conditions (such as anemia or thyroid disease) and potential diagnosis for relatives.

A medical diagnosis of celiac disease also plays an important societal role by helping physicians to gather more accurate facts and statistics about the autoimmune condition. In order to find alternative treatments and a possible cure for celiac disease, scientists need to know as much as they can about the celiac disease population. Self-diagnosis prevents researchers from capturing the whole picture.

Another risk in self-diagnosis is not having the proper support or guidance for maintaining a gluten-free diet. Eating gluten-free is not easy, and it’s tempting to cheat from time to time. Doctors and dietitians can provide the information, tactics and strength needed to stay gluten-free, and they can identify problems if you are accidentally ingesting gluten before serious or long-term health effects take hold.

On the flip side, if you do not have celiac disease, getting tested can help you make more informed decisions about your health. You can decide with your doctor whether to try a gluten elimination diet, alow-FODMAP diet, or you may establish that gluten isn’t the issue at all. The latter allows you to avoid the social and financial challenges regularly associated with the gluten-free lifestyle. Isn’t it better to know that now?

These are all important reasons why I don’t support self-guided gluten-free “challenges”, but the biggest factor is that these home experiments make our lifestyle sound so frivolous. Our celiac community struggles every day with myths and misguided assumptions about the gluten-free diet; we don’t need to give the general public more reasons to think lightly about our needs.

I know the medical community isn’t perfect, but I stand firm in my conviction that everyone should see a doctor and ask for a celiac disease test before trying a gluten-free diet.

It will always be easier to “just try” a gluten-free diet, but together we can teach others why testing is important, and how to do it: take the Celiac Disease Symptoms Checklist at www.DoIHaveCeliac.org and share your answers with your doctor. Ask for a celiac disease blood panel, and make sure it includes tTG and total IgA.

It’s not just a test; it’s a necessary step that can have a resonating impact on your health, your family, and the rest of your life.

]]>http://allergicliving.com/2015/01/15/dont-just-go-gluten-free-without-testing/feed/0What’s in $24 Million? The Gift of Hope for Food Allergyhttp://allergicliving.com/2014/12/30/whats-in-24-million-the-gift-of-hope-for-food-allergy/
http://allergicliving.com/2014/12/30/whats-in-24-million-the-gift-of-hope-for-food-allergy/#commentsTue, 30 Dec 2014 14:00:22 +0000http://allergicliving.com/?p=31915Speechless!
Awesome!!!!
My family is so grateful to you – God bless your generous heart!
THANK YOU Sean Parker.
Amazing!!!
Many blessings to you and your family!!!
I love this man!!(Sample comments from Allergic Living’s Facebook page.)

Sean Parker

On December 17, the food allergy community used up its quota of exclamation marks to thank tech entrepreneur Sean Parker from the bottom of their hearts. He had just pledged $24 million to food allergy research at Stanford University’s school of medicine, and his mission for the money was clear: To find a cure for food allergy.

Think about that number – not one or even 10, but $24 million. This gift to Dr. Kari Nadeau and her outstanding team at Stanford is the biggest one-time donation we’ve seen in food allergy.

The immune-based condition is usually the poor sister of disease research, and chronically underfunded. For perspective, consider that the total U.S. government funding for all food allergy research in 2014 is $37 million.

And now, looking ahead to 2015, the pledge from Parker, the billionaire former president of Facebook and co-founder of Napster, raises spirits in the food allergy community that a solution to the scourge of life-threatening anaphylaxis might finally be within reach.

It won’t be a slam dunk: the research will involve greater knowledge of the mechanisms of food allergy and clinical trials, but at least Stanford’s pivotal research group has the means now to aim, with new vigor, for the ultimate objective.

He likely wasn’t aware, but Parker’s timing for this announcement could not have been better. Around Thanksgiving, the food allergy community was left reeling from the news of four food-related anaphylaxis tragedies. Those who died were young men full of life and potential: one in high school, another studying to be a nurse, another an art student and the fourth beginning a career in broadcasting.

Parents and those with food allergies still hadn’t recovered from Halloween, and the passing of little Joseph DeNicola, all of 7 years old. This was a North America-wide community in collective pain.

Parker’s announcement was like a balm for wounded souls – the much-needed gift of hope. Interestingly, $4 million of the $24 million is being used to establish a dollar-for-dollar challenge match for all other new gifts to the Stanford center that will be renamed the Sean N. Parker Center for Allergy Research.

While 99.9 percent of us can’t donate on his scale, Parker is clearly encouraging others to give generously to food allergy research. Deep-pocket pledges are always most welcome, but donation is not just the domain of the rich – get enough of medium-sized and modest contributions together, and they become a significant pool of funds.

Consider that FARE (Food Allergy Research and Education) had a strong 2014, raising $5.2 million through its galas, luncheons and golf events, much of which will go to research. Sixty communities across the U.S. also worked tremendously hard for the FARE Walks for Food Allergy, and with one hundred dollars here and a few thousand dollars there, an impressive $3 million was raised for the cause.

Money is the grease that drives research forward. Dr. Nadeau lauds her new benefactor as “a visionary”, but it clearly takes one to know one. Kari Nadeau has led in the area of combination food allergy therapies, rapid desensitization and multiple food allergy desensitization. She is a brilliant scientist with a strong team, and also a caring physician with an incredibly supportive patient community.

In her modest fashion, Dr. Nadeau would be the first to mention that she’s not the only leader in the field. Allergists and immunologists at New York’s Mount Sinai, London’s King’s College, Baltimore’s Johns Hopkins, Cincinnati Children’s Hospital and more are contributing to a significant and evolving body of food allergy research. By mid-2014 the pace of new findings seemed to be quickening, with profound new insights into the importance of the skin and the gut.

It’s hard to speak of “visionary” and not mention the work of Mount Sinai’s Dr. Xiu-Min Li and her B-FAHF-2 Traditional Chinese Medicine herbal formula, which has shown great success in small trials. With the latest refinements of her formula, Dr. Li is now also raising funds for a full clinical study.

Whether you choose to donate to FARE, directly to Dr. Li, add to Stanford’s burgeoning effort or donate to another of the allergy centers, let’s all help to make 2015 the year that thousands more individuals contribute gifts of hope – large and small – to food allergy research.

We are indebted to Sean Parker for the vision to see that this field of medical research desperately needed a major infusion of funding. And also for adding a sense of urgency to finding an enduring solution. The underlying message of his big contribution is clear: Let’s get it done.

]]>http://allergicliving.com/2014/12/30/whats-in-24-million-the-gift-of-hope-for-food-allergy/feed/0How to Reduce the Risk of Cross-Contact of Gluten when Dining Outhttp://allergicliving.com/2014/11/12/how-to-reduce-the-risk-of-cross-contact-of-gluten-when-dining-out/
http://allergicliving.com/2014/11/12/how-to-reduce-the-risk-of-cross-contact-of-gluten-when-dining-out/#commentsWed, 12 Nov 2014 14:00:53 +0000http://allergicliving.com/?p=30699How many times have you closed your eyes, taken a bite and thought: “I hope this doesn’t make me sick?” For those of us with celiac disease or gluten sensitivity, that question arises every time we put food in our mouths.

Dietary compliance can seem like a black-and-white issue. You either stick to your diet, or you don’t. But there is a gray area, such as those times when we choose a gluten-free meal but may not ask as many questions as we should, or we aren’t as careful about preparation as we could be. Consider some of these examples:

You go to a restaurant and order a platter of grilled vegetables. You ask if they’re gluten-free and the server replies, “yes” As you’re waiting for your order, you notice that some of the sandwiches passing by have toasted buns. Should you ask the server if they use a dedicated grill for vegetables? Absolutely. But the food has already been ordered, and you don’t want to be a pest.

You go to a friend’s house for dinner. She is super excited because she bought gluten-free crackers for you and has a separate platter for serving them. She doles out some wheat crackers on one platter, then reaches into the gluten-free cracker box to fill up the other plate. Do you stop her or do you just hope that her hands weren’t gluten-y enough to make you sick?

You’re on a date and she’s raving about her entrée. She cuts off a piece so you can try it. The sauce looks a little thick, and you’re wondering if there could be some flour in it. You’re wary about taking a bite, but you don’t want to offend her.

You’re on a short lunch break and rush into your favorite sandwich shop. You order a gluten-free sandwich, then turn away to make a call. When your order is up, you realize that you forgot to ask them to use a clean knife for cutting the sandwich. There’s no time to wait for a new sandwich, and you’re pretty sure they know about cross-contamination issues.

These are not easy situations. We all know what we should do, but when you’re in the moment, it’s hard to think clearly and act confidently. And did I mention that no one is perfect?

I’d like to share one of my own recent mistakes. I was at a trade show and stopped by a sponsor’s booth. They had food out for sampling, and – hungry as I was – I grabbed a piece and took a bite. The marketing director nearly tackled me trying to knock it out of my hand. It was a sample from their sister brand, and not gluten-free. Should I have asked before taking the sample? Yes, but I made an assumption, and you know how that turns out.

So, what did I do after this incident? I forgave myself. I didn’t harp on it or punish myself for not being more vigilant. I made a simple mistake, and I learned from it.

Poor dietary adherence, whether cheating or simply caught in those precarious moments that I’ve mentioned, is a major issue in our celiac disease community. It is one of the leading causes of persistent celiac disease symptoms and poor intestinal healing. Over time, that can lead to serious health complications and prevent us from living full, healthy lives.

We need a solution, but making ourselves feel guilty sure isn’t it. Instead, at NFCA, we’re approaching it from the strategies that we know and trust: education, empowerment and advocacy.

There’s a purpose for having some risk in our lives. If we played it safe all the time, we would be eating the same seven meals at home every week. We wouldn’t try new restaurants or sample new foods like quinoa or coconut milk. So, let’s acknowledge those hazards. Let’s be honest when we make mistakes. And let’s pledge not to be perfect, but to learn from each bite.

]]>http://allergicliving.com/2014/11/12/how-to-reduce-the-risk-of-cross-contact-of-gluten-when-dining-out/feed/0A Fresh Take on Ancient Grainshttp://allergicliving.com/2014/10/09/a-fresh-take-on-ancient-grains/
http://allergicliving.com/2014/10/09/a-fresh-take-on-ancient-grains/#commentsThu, 09 Oct 2014 13:00:07 +0000http://allergicliving.com/?p=28332The term “ancient grains” has no official definition, but it’s quickly become a catchphrase among food manufacturers for cereal grains (seeds of grasses) and pseudograins (seeds of non-grass plants) that have remained unchanged for millennia. We enjoy them today just as Incan, Aztec and African civilizations have for thousands of years, with full nutrition intact.

But as I discovered at Expo West, the world’s largest natural food show, our appetite for these wholesome morsels is leading to a range of new and exciting foods. Ancient grain labels were stamped on hot and cold cereals, pasta, bread, side dishes, burgers, soups, chips, protein bars, baking mixes and even cookies.

For gluten-free consumers, the most popular ancient grains available include sorghum, millet and teff cereal grains, and amaranth, buckwheat, quinoa and kañiwa (also called baby quinoa) pseudograins. Many companies are even lumping chia seeds and flaxseeds under this category – although ancient indeed, and nutritional in their own right, they are not in fact grains.

It’s important to note that not all ancient grains are gluten-free. Einkorn, emmer (otherwise known as farro), freekeh, kamut and spelt are ancient varieties of wheat that contain gluten, and are also enjoying a culinary resurgence. So remember when buying individual grains or ancient grain products to purchase only those that are labeled “gluten-free” and have been tested for gluten.

Though the expression was developed for product marketing, the ancient grain trend is one that I’m happy to see as a dietitian. The mentioned gluten-free varieties provide a wide range of vitamins, minerals, fiber, protein, antioxidants and other naturally occurring components that make them superior choices for those on a gluten-free diet.

Refined grains and starches, which are often the main ingredients in most gluten-free products, lose many nutrients during processing. White rice, for example, has the outer bran layer and germ removed, leaving it with just two grams of fiber and significantly reduced levels of calcium, iron, magnesium, zinc and B vitamins. The accompanying chart highlights the nutritional deficiencies of white rice when compared to gluten-free ancient grains and other unrefined gluten-free cereal grains.

Helpful Tip: So that you always have healthy whole grains on hand, cook up extra quantities, let them cool completely and freeze in smaller portioned packages. On busy days, they can be thawed in the refrigerator or quickly defrosted in the microwave. For serving, simply heat and season for a side dish, use as a base for stir-fries or soups, or combine the cold, cooked grains with fresh, chopped vegetables and a zesty salad dressing.

]]>http://allergicliving.com/2014/10/09/a-fresh-take-on-ancient-grains/feed/0How Gluten-Free is Your Gluten-Free Flour?http://allergicliving.com/2014/09/11/how-gluten-free-is-your-flour/
http://allergicliving.com/2014/09/11/how-gluten-free-is-your-flour/#commentsThu, 11 Sep 2014 12:40:55 +0000http://allergicliving.com/?p=28868It is well known that oats can be cross-contaminated with the gluten-containing grains wheat, rye and barley. But what about other, naturally gluten-free grains, flours and starches? How safe are they for those with celiac disease? Research is shedding some light on this important question.

Dietitian Tricia Thompson broached the topic by sending 22 packages of gluten-free grains, flours and seeds that were not labeled “gluten-free” for gluten analysis. Fifty-nine percent or 13 samples – including white and brown rice; amaranth, rice, sorghum and soy flours – contained under 5 parts per million of gluten. But 41 percent (nine samples) tested above 5 ppm of gluten, with seven samples at or above 20 ppm. Under the Food and Drug Administration’s 2013 labeling regulations, only foods that test below 20 ppm of gluten can be sold as gluten-free.

Thompson’s research revealed that inherently gluten-free items can be contaminated with gluten, and that a voluntary “may contain” warning statement does not always correlate with the level of contamination. She concluded that a larger study would be needed to determine whether specific raw products tend to be more contaminated than others.

In October 2013, Health Canada, the Canadian food regulating body, published such a study. The study’s authors analyzed 640 naturally gluten-free flours, flour mixes and starches (using the sensitive Ridascreen R-7001 gliadin ELISA). The product range was big, with starches from arrowroot, corn, potato and tapioca, and flours from white, brown and sweet rice, through amaranth, buckwheat, corn, bean, pea, nut, millet, potato, quinoa and sorghum. There were multi-ingredient flour mixes, corn meal and ground flax seed, and duplicate lots were tested.

The results are attention-grabbing. Sixty-one of 640 samples tested (just under 10 percent) came in above 20 ppm of gluten. One sample even contained 7,995 ppm of gluten. (The other 60, while of concern, were not that dramatic.)

So should individuals on a gluten-free diet stop consuming grains, flours and starches, and products made from them because of these study results? The answer is no.

First, the Canadian study offers some guidance. Among 268 packages that carried a gluten-free claim on the label, only three (1.1 percent) had more than 20 ppm of gluten. (See chart below.) However, when there was either no gluten-free claim on the label or a precautionary warning such as “may contain wheat, rye or barley”, 16 percent (58 of 372 samples) measured above 20 ppm of gluten.

From the diet perspective, many of these grains and flours contain a wide variety of vitamins, minerals, fiber, protein and other nutrients. Rather than restricting your diet even further, the following are some helpful tips to ensure that the naturally gluten-free products you are purchasing are safe.

Next page: Shopping for GF grains, flours and starches

]]>http://allergicliving.com/2014/09/11/how-gluten-free-is-your-flour/feed/0The Link Between Celiac Diease, Gluten Sensitivity and FODMAPshttp://allergicliving.com/2014/08/05/the-link-between-celiac-diease-gluten-sensitivity-and-fodmaps/
http://allergicliving.com/2014/08/05/the-link-between-celiac-diease-gluten-sensitivity-and-fodmaps/#commentsTue, 05 Aug 2014 13:15:13 +0000http://allergicliving.com/?p=27981It’s the most dreaded phrase among patients of all kinds: “I don’t know.” When it comes to our health, we find comfort in answers and seek definitive causes with proven treatments. But sometimes, uncertainty can be a good thing. It’s a sign that we’re asking questions, exploring every angle, and never taking one solution as an absolute truth.

Such is the case with non-celiac gluten sensitivity. Virtually unrecognized a decade ago, gluten sensitivity is now a baffling puzzle that has prompted nearly 200 studies in the past two years alone. Today, we have more questions than ever, but that’s proof of our increasing research and knowledge, not the lack of it.

While it can be frustrating to have so many unknowns, it’s important to note that we’re not alone. Doctors and researchers are grappling with these questions, and they have a steadfast commitment to answering them. As Dr. David Sanders, chairman of the health advisory committee for Coeliac UK, reminded us recently: “We are still on a learning curve ourselves about this condition and its natural history, and patients need to understand that.”

One of the biggest questions to emerge recently – and an item of hot debate at the International Celiac Disease Symposium in the fall of 2013 – is whether the explosive prevalence of gluten sensitivity is truly due to gluten, or whether other factors and food culprits could be part of the cause.

A link between gluten sensitivity and irritable bowel syndrome (IBS) has long been suspected, and new studies continue to reinforce the association. Recent research reveals that gluten or wheat sensitivity occurs in 28 to 30 percent of people with IBS, a prevalence rate that is much higher than in the general population.

What this tells us is that some people with IBS may benefit by removing gluten from their diets, and it may help to explain why gluten sensitivity appears to be more widespread than celiac disease. But at the same time, researchers emphasize that a gluten-free diet isn’t the solution for all people with IBS, and there are other factors to uncover.

Another key area of research interest is FODMAPs, or Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. FODMAPs include a variety of foods like onions, broccoli, beans, apples and milk that can be difficult for some people to digest.

Dietitian Susan Shepherd developed the low FODMAP diet in 1999 as a treatment for IBS, and over the last several years it has gained significant attention among both patients and researchers for effectiveness.

What’s particularly notable is that wheat, barley and rye are also on the list of FODMAPs, so there’s a crossover between the low FODMAP diet and the gluten-free diet. Researchers are curious whether the benefits of the gluten-free diet among people with gluten sensitivity may actually be a result of reducing FODMAP intake.

Next page: Are FODMAPs the problem, or is it just gluten?

]]>http://allergicliving.com/2014/08/05/the-link-between-celiac-diease-gluten-sensitivity-and-fodmaps/feed/0Are Spices Safe for a Gluten-Free Diet?http://allergicliving.com/2014/07/02/are-spices-safe-for-a-gluten-free-diet/
http://allergicliving.com/2014/07/02/are-spices-safe-for-a-gluten-free-diet/#commentsWed, 02 Jul 2014 16:00:24 +0000http://allergicliving.com/?p=27268Gluten can hide on the spice shelf. But with a little precaution, you can keep your favorite flavors.

Herbs and spices have been used in foods and medicines for thou- sands of years by many cultures, and prized for their unique scents and flavors. Fresh or dried leaves, such as basil, dill, parsley, rosemary and thyme, would be examples of herbs. Spices are from the dried part of plants such as the root (ginger), seed (caraway, cardamom, cumin), bark (cinnamon), bud (clove), berry (all-spice, peppercorn) or flower (saffron).

Individual herbs and spices do not usually contain gluten, though a non-gluten anti-caking agent (e.g. calcium silicate, silicon dioxide or sodium aluminum silica) may be added. In rare cases, spices can be adulterated with wheat flour or wheat starch to reduce cost and, depending on where and how the spices and herbs are packaged, it is quite possible that they could be cross-contaminated with a gluten source. Poor manufacturing practices with herbs and spices have been identified more frequently in Third World countries.

A recent report from the Canadian Food Inspection Agency (CFIA) is illuminating. Samples of 268 domestic and imported ground spices were collected from retailers across Canada and then tested for the presence of gluten. Twenty-four percent of the samples (63 of 268) contained detectable levels of gluten ranging from 5 parts per million (ppm) to an eye-catching 20,000 ppm.

Looking more closely at the findings of the 63 positive samples, five were domestic and 58 imported. Imported cloves and mace, and domestic coriander had the highest gluten levels. CFIA, in consultation with Health Canada, concluded that 62 of the 63 spice samples (97 percent) with detectable levels of gluten did not pose a health risk. However, a sample of mace was recalled because it was exceptionally high (up to 20,000 ppm) and violated Canada’s Food and Drug Regulations.

A deciding factor in whether the spice posed a health risk was the amount a person would consume during an average meal. A single serving of a ground spice is typically quite small (about 0.5 grams). So if a spice had 160 ppm of gluten and an individual ate 0.5 grams of this spice in a meal, the amount of gluten consumed would be 0.08 milligrams (mg). Studies have found that a threshold level of less than 10 mg of gluten per day is safe for most individuals with celiac disease. However, that mace sample at 20,000 ppm would equate to 10 mg of gluten, hitting the upper limit of safety with a single 0.5 gram serving.

Seasonings

In food manufacturing, the term “seasonings” refers to a blend of spices and/or herbs, often combined with a carrier agent (e.g., salt, sugar, lactose, starches or flours) and an anti-caking agent. Gluten-containing ingredients that are used in seasonings can include wheat flour, wheat starch, wheat crumbs or hydrolyzed wheat protein. Fortunately U.S. and Canadian food regulations require these wheat-based ingredients to be declared on the label.

Spice Shopping

Though herbs and spices are typically consumed in small quantities, due diligence is still essential to ensure that your gluten-free efforts aren’t derailed by daily use of a beloved spice or seasoning.

Choose spices and seasoning blends from companies that avoid gluten-containing ingredients, have good manufacturing practices and are willing to make a statement about their gluten-free status. Check their website and call customer service to verify.

Use extra caution when purchasing spices and seasonings from markets that focus on imported products. Some countries have less stringent food safety and labeling standards, and the store may have limited information about their suppliers.

Shelley Case, RD, is an international celiac nutrition expert, consulting dietitian and author of Gluten-Free Diet: A Comprehensive Resource Guide. See www.glutenfreediet.ca.

]]>http://allergicliving.com/2014/07/02/are-spices-safe-for-a-gluten-free-diet/feed/0Exclude the Treats, Not the Allergic Child at Schoolhttp://allergicliving.com/2014/06/24/fun-doesnt-need-food-excluding-the-treats-not-the-child/
http://allergicliving.com/2014/06/24/fun-doesnt-need-food-excluding-the-treats-not-the-child/#commentsTue, 24 Jun 2014 16:15:19 +0000http://allergicliving.com/?p=27137Birthday cupcakes, pizza parties, candy rewards and holiday celebrations. Not a week goes by without some kind of edible treat in the classroom.

For some, the solution is the “safe snack box”, a stash of safe snacks that parents of an allergic child will provide for times when unsafe food is served in the classroom.

I’ve never been a fan. At my house, if we have four popsicles left and five kids playing, we don’t serve the treats. We would never dream of excluding a child like that, but in classrooms across America, exclusion is the rule. In fact, we plan ahead for it. When a teacher asks for a “safe snack box”, you can be sure that your child’s allergens will be served in that classroom.

I believe that if a teacher chooses to serve edible treats in the classroom, they should be safe for the child with food allergies.

I was reminded of how hard this can be in practice when speaking to Amy Roseland, a mother from Iowa. Her 7-year-old, Max, nearly died after a forbidden snack landed on his plate at a classroom party in December 2011, even though she had earlier given the OK to the only food that was supposed to be served.

Little Max is very fortunate because we know that mistakes with food can be deadly for allergic children and studies show that activities outside the norm, like class parties, present a higher risk for allergic children. With 8 per cent of children having food allergies, a safe and inclusive party needs to be managed with care.

Know Who’s the Boss: School administrators are responsible for food that is served in the classroom regardless of who buys or bakes it, so start with the teacher or principal. Don’t try to work out accommodations with other parents and event organizers. These are untrained adults who may have no clue about cross-contamination, label reading or the special dietary needs of the class.

Unite Against a Common Enemy: Junk food in the classroom. One-third of our kids are overweight or obese, and most food served in the classroom is loaded with sugar, unhealthy fats and dyes. Public schools in the United States are required to have a “wellness policy” to combat childhood obesity. Many allergy parents have helped to reduce or eliminate cupcakes and other junk food in the classroom by working with their district’s wellness committee.

The Classroom is for Learning, the cafeteria is for eating. When cupcakes, snacks and treats are served, not only is it messy, it contaminates the classroom with food residue. Traces of these allergens are picked up by little fingers and can end up in their mouths or eyes. Although experts say that reactions to such exposures are unlikely to turn life-threatening, our children should be educated in a classroom without such unnecessary risk.

Go Food Free: In theory, parties with food can be done safely but I don’t believe most schools are up to the challenge. Unless you live with food allergies, it’s difficult to understand everything involved in serving safe food. However, it’s easy to be in compliance with school wellness policies, and to include children with diabetes, celiac disease and other special dietary needs when celebrations do not center around food.

But without food, how is it a party? Here are some fun ideas for allergy-friendly, inclusive celebrations:

My son’s favorite way to celebrate his birthday at school is to fill up a treasure chest (a painted cardboard box will do) with individually wrapped dollar store toys. Each child picks a number and one by one, they come up and select a different toy.

Purchase a board game, book or DVD that is suitable for the class, wrap it, and allow your child to open it at school on his or her birthday. The gift can be donated to the class for all of the students’ benefit.

Buy white T-shirts, canvas stuffed animals or autograph books from the dollar store and a few sets of permanent markers. Every student can create his or her own design and then classmates write a special message to commemorate the occasion on each other’s shirt or book.

Instead of bags full of candy, parents or teachers can create coupons for “no homework”, “extra recess”, “sit by a friend” or other pre-approved activities.

There are so many ways to celebrate safely in school, and they all have one thing in common: inclusion. We can show them how it’s done.

Allergic Living magazine columnist Gina Clowes is a certified master life coach, who specializes in the needs of parents of children with food allergies. She is the founder of AllergyMoms.com, an online support group serving thousands of families and professional members worldwide.

]]>http://allergicliving.com/2014/06/24/fun-doesnt-need-food-excluding-the-treats-not-the-child/feed/0The Gluten-Free Diet Deserves Respecthttp://allergicliving.com/2014/06/24/the-gluten-free-diet-deserves-respect/
http://allergicliving.com/2014/06/24/the-gluten-free-diet-deserves-respect/#commentsTue, 24 Jun 2014 13:00:27 +0000http://allergicliving.com/?p=27006June 2014 – By now, we likely all know someone who has taken up the gluten-free diet just to “feel better” or “lose weight”, or for various unspecified reasons. This is baffling to those with celiac disease or food allergies or gluten sensitivity. When you live with food restrictions or else – you really don’t relate to food fads. I mean, who willingly signs up for avoidance?

But of late it has become fashionable to make fun of those on their not-medically-required gluten free diets. You might say they asked for it, except for two disturbing facts: first, why is it our business what someone chooses to eat; and second, derision swipes with a broad brush. Those on gluten-free diets for the right reasons – celiac disease or non-celiac gluten sensitivity (aka NCGS) – have been caught up in the scorn being heaped.

The latest round of gluten-free bashing began in May 2014, when a segment from Jimmy Kimmel Live called “What is Gluten?” popped up on YouTube. The four people in this “streeters” segment identified themselves as being on a gluten-free diet, but none of them had a clue what gluten was. That was kind of funny, and ridiculous. But what wasn’t amusing at all was the video’s fallout.

Kimmel has a big following, and in the days that followed, Twitter and Facebook howled with superiority: the gluten-free diet was called nonsense and worse, and no “medically required” exceptions were allowed in 140 characters. Maddeningly, this took place at the start of Celiac Awareness Month.

Next came a flurry of headlines denying that NCGS even exists. The Real Clear Science website got things rolling, in a report about an Australian study that involved 37 individuals who self-identified as having both NCGS and irritable bowel syndrome. Aside from gluten’s effects, researchers at Monash University are also studying FODMAPS, the fermentable, short- chain carbohydrates that are present in many foods, including wheat, barley and rye. After monitoring study participants’ symptoms on different diets, the scientists concluded gluten was not the issue for these patients. It appeared FODMAPS, which still would require a gluten-free diet to manage, were more likely to blame.

The Real Clear Science article is largely reasonable – except that the science writer appears to extrapolate from this one study that NCGS is not real. The Monash study doesn’t, in fact, say that. But all the same, a rash of headlines ensued. Here’s a sample: “Freeing the Gluten-Free,” “Gluten Sensitivity is Apparently BS,” “Gluten Sensitivity is All in Your Head.” Naturally, Twitter took to that angle like a duck to water.

What seems more the Monash study’s takeaway is the question of how many people actually have NCGS, FODMAPs sensitivity or something else. This is a new and challenging area of research. As interesting as the study was, it involved only 37 patients, and is hardly the last word. More research is being done, and we need to stay tuned, give the scientists time to do their work and not rush to judgment.

But to return to the broader issue of portrayal in society, I think communication about the food restricted conditions is so vitally important. We must challenge those who report with careless negativity.

I, for one, am optimistic that such messaging can and will change. Perhaps that’s because I can remember the resistance to shifting away from pejorative terms like “handicapped”; too politically correct, it was said. Yet, what right-thinking person uses that word today? It takes consistent work to make change and effect tolerance.

That’s why I’m heartened to see high-profile people with food allergies and celiac disease coming forward to tell their stories and help the cause. People listen when those like actress Jennifer Esposito and TV nanny Jo Frost step up and say, “this happened to me, it can happen to you or your child.” The message begins to sink in.

What we need for medical conditions requiring special diets is respect. With the effort of all of us combined, I believe it can and will happen.

]]>http://allergicliving.com/2014/06/24/the-gluten-free-diet-deserves-respect/feed/0Injecting Health into the Gluten-Free Diethttp://allergicliving.com/2014/06/10/injecting-health-into-the-gluten-free-diet/
http://allergicliving.com/2014/06/10/injecting-health-into-the-gluten-free-diet/#commentsTue, 10 Jun 2014 14:49:23 +0000http://allergicliving.com/?p=26790Gluten-free food choices are a great thing, but now we need nutrition along with taste.

The gluten-free market is exploding with a growing number of widely available specialty products. This is welcome news for those who need to follow a gluten-free diet. But while you rejoice over the many choices available at the supermarket and online, you also need to be aware that not all gluten-free items are created equal.

Perhaps you have a sharp eye for a gluten-free package claim and are a pro at scanning food labels to avoid wheat, rye or barley as ingredients. But your expertise in label reading should not stop there. How often do you read the nutrition facts table on a product?

As new research (including my own) shows, this is emerging as an extremely important step if those with celiac disease are to get an adequate amount of vital nutrients in their diet. It is essential to look at the types of ingredients used in the product, then learn to compare the nutrition facts table with those of similar products.

So just how nutritious are gluten-free products? Let’s look at recent history to find out. Back in 1999 in the Journal of the American Dietetic Association, dietitian Tricia Thompson reviewed the ingredient lists and nutritional composition of various gluten-free products. She assessed the thiamin (vitamin B1), riboflavin (vitamin B2) and niacin (Vitamin B3) content of gluten-free flours, breads, rice and corn flours, cornmeal and mixes. Seventy-three percent of breads, cold cereals and pastas contained a refined grain or starch as the first ingredient and only 32 percent of the refined products were enriched. Fewer than 10 percent of the flours, breads and cereals and none of the pasta varieties were enriched.

Her comparison of the vitamin B1, B2 and B3 status of 64 gluten-free products and gluten-containing counterparts was an eye-opener. Ninety-two percent of the GF products were lower in one, two or even all three of these vitamins.

In a follow-up study in 2000, Thompson turned to the folate, iron and fiber content of GF products. None of the breads or pastas and only three cold cereals were enriched with folic acid. When it came to iron, none of the pastas and only 12 percent of the breads and 3 percent of cold cereals were enriched. And 31 percent of the breads, pastas and cereals had lower amounts of fiber than their gluten-containing counterparts.

Fast forward to the present. You’re no doubt expecting things to have improved. Let’s start with the work of Canadian researchers Tasha Kulai and Moshin Rashid, who in 2013 compared 71 gluten-free and 60 gluten-containing products. Many of the gluten-free products were lower in vitamins and minerals and higher in fat, carbohydrates and calories. For example, the iron content of all the gluten-free products was about one-third of that in the gluten-containing items; an average of 8.6 milligrams (mg) of iron compared to 25 mg. Gluten-free pasta was higher in carbohydrate and lower in protein, iron, folate and fiber.

I’ve also examined the issue of nutritional value, recently completing an evaluation of the enrichment status of almost 1,000 gluten-free products from the United States, Canada, Europe and Australia, which are available in North America.